Jerk-dressed Bristol pork

INGREDIENTS

• 5 kg shoulder of higher-welfare pork, bone in, skin on
• sea salt
• ground pepper
• 1 generous pinch dried rosemary
• 1 generous pinch dried thyme
• 1 whole nutmeg, for grating
• olive oil
• 1 litre quality cider
• 1-2 fresh Scotch bonnet chillies, to taste
• 2 bunches spring onions, trimmed
• 1 level teaspoon ground cinnamon
• 1 level teaspoon ground cloves
• 2 level teaspoons ground allspice
• 3 limes
• 1 thumb-sized piece fresh ginger, peeled
• a few fresh bay leaves
• 2 cloves garlic, peeled
• 1 large bunch fresh coriander